Mallee's Chilli Con Carne
I first made this for my Hubby and son when he was 4 (the son, not the hubby) in 1974. It has become a firm favourite ever since. It's quick, easy and oh so yummy. Hope you enjoy it. When our son married I made up a cook book full of all the recipes he loved as a child. All these years later he's still making it for his family.
★★★★★ 1 vote5
5-6 unless like us, you eat more than one should.
500-600 ggood quality mince (hamburger)
1green pepper (capsicum) + 2 cloves garlic chopped
2-3 tspchiili power (more or less, to your taste)
3/4 ctomato puree
1 cbeef stock
1 can(s)300g red kidney beans, drained (not sure of ounze can, but the can is smallish)
1 Tbspparsley (more if desired)
How to Make Mallee's Chilli Con Carne
- Chop onion, garlic and green pepper. Fry ONION in oil and butter 3 or 4 minutes prior to adding the garlic and pepper.(Overcooked garlic can taste bitter)
- Stir in mince, cook until coloured, breaking it up as necessary.
- Add chilli powder, paprika, oregano, and cumin, stir well. Gradually add tom puree, and beef stock, and bring to boil. Season with ground pepper. Beware about using too much salt, as the beef stock is salty.
- Cover and simmer gently for 30 - 40 minutes, or longer if desired. Drain liquid from kidney beans, add to chilli, heat through. Sprinkle parsley in, stir and serve, with rice, or spagetti. Grated tasty cheese sprinkled over is nice, as is sour cream.